About Me

I'm a stay-at-home mother of two. Despite the insanity of my life, I always find time to read...it is my outlet and my passion. I also love to cook and appreciate a good glass (or bottle) of wine. If you would like to contact me, my e-mail is rnawrot@cfl.rr.com.

Friday, June 14, 2013

We generally try to avoid eating much red meat, but once in awhile YOU HAVE TO HAVE A BURGER!!! It is a law of the universe.

A few years ago, I was over at my friend's house and they served me one of the best burgers I'd ever had. The secret, my friend told me, was that you imagine everything that you would want to put ON the burger, and you put it IN the burger...ketchup, mustard, onions, relish, etc. Whoa!!! From that point on, whenever I threw together burgers, I used this philosophy.

This recipe has the same idea. I quickly ripped it out of the recent June 2013 Food and Wine and made these, and they are so good. And that soy-spiked ketchup! Wooo! I saved it and was dipped everything in it for a week.

1. In a medium bowl, whisk 1/2 cup of ketchup with soy sauce, hoisin, lime juice and ancho chili powder.2. In a large bowl, combine the ground beef with the cheese, minced red onion, pickles, bread crumbs, garlic, Tabasco and remaining 2 TBL of ketchup. Knead gently until thoroughly mixed. Form the meat into six 4-inch patties, about 1/2 inch thick.3. Light a grill or preheat grill pan. Brush the burgers with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred outside and medium-rare within, about 3 minutes.

They pair these burgers with a peppery, fruit-forward California Zinfandel.

FYI I love a bloody steak, but I prefer my burgers cooked more medium so we left these on the grill a bit longer than 3 minutes. We also passed on the mayo.

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12 comments:

There is a small typo in the title. I thought you were cooking up BIRDs of something. LOL!

I loved burgers on the grill but our grilled burgers turn into dense bricks that taste good but weigh like 2 lbs. I've been told that I don't buy the fatty meat. That I need the fat pockets to create a lighter burger but I feel that so much of it cooks away when you get the meat with the higher fat content.

I love that idea! When I had my check-up last year, my doctor told me to eat more red meat. Carl said I'm probably the only person in the universe who has been told that by their doctor. I really have to make an effort to eat it once a week.